U.S. patent application number 10/784842 was filed with the patent office on 2005-08-25 for antioxidant compositions and methods of use thereof.
This patent application is currently assigned to The Texas A&M University System. Invention is credited to Gurin, Michael H., Mora-Gutierrez, Adela.
Application Number | 20050184275 10/784842 |
Document ID | / |
Family ID | 34861532 |
Filed Date | 2005-08-25 |
United States Patent
Application |
20050184275 |
Kind Code |
A1 |
Mora-Gutierrez, Adela ; et
al. |
August 25, 2005 |
Antioxidant compositions and methods of use thereof
Abstract
An antioxidant composition having enhanced oxidative stability,
emulsion stability, and health benefits. The composition may
include individual ingredients or a synergistic blend of
non-reducing sugars, sugar polyols, medium-chain triglycerides,
polysaccharides, polyphenols, phospholipids, chitosan, and
alpha-casein, beta-casein, kappa-casein or protein fragments,
glycopeptides, phosphopeptides. The composition may optionally be
further utilized for the prevention of hypercholesterolemia or bone
mineral loss.
Inventors: |
Mora-Gutierrez, Adela;
(Houston, TX) ; Gurin, Michael H.; (Glenview,
IL) |
Correspondence
Address: |
ROSENBAUM & ASSOCIATES, P.C.
650 DUNDEE ROAD
SUITE 380
NORTHBROOK
IL
60062-2757
US
|
Assignee: |
The Texas A&M University
System
|
Family ID: |
34861532 |
Appl. No.: |
10/784842 |
Filed: |
February 23, 2004 |
Current U.S.
Class: |
252/380 |
Current CPC
Class: |
A61K 8/64 20130101; C09K
15/34 20130101; A61K 2800/522 20130101; A61K 8/738 20130101; A61Q
11/00 20130101; A61P 3/06 20180101; A61P 19/10 20180101 |
Class at
Publication: |
252/380 |
International
Class: |
C09K 003/00 |
Claims
1. A composition comprising at least one casein or fragment
thereof, wherein the composition is operable to inhibit oxidation
of lipids in oil-in-water or water-in-oil emulsions.
2. The composition of claim 1, further comprising at least one
sulfated polysaccharide.
3. The composition of claim 2, further comprising the sulfated
polysaccharide selected from the group consisting of
iota-carrageenan, kappa-carrageenan, lambda-carrageenan, chonoitin,
heparin. dextran, and cyclodextrins and combinations thereof.
4. The composition of claim 1, further comprising a medium-chain
triglyceride.
5. The composition of claim 4, further comprising a medium-chain
triglyceride selected from the group consisting of: caproic
(C:6.0), caprylic (C:8.0), and capric (C:10.0) triglycerides, and
any combinations thereof.
6. The composition of claim 1, further comprising a at least one
non-reducing sugar or sugar polyol.
7. The composition of claim 1, further comprising the casein or
fragment thereof selected from the group consisting of;
alpha-casein, beta-casein, kappa-casein, fragments thereof, and any
combinations thereof.
8. The composition of claim 1, wherein the casein or fragment
thereof comprises a caprine casein or fragment thereof.
9. The composition of claim 1, further comprising at least one
phosphopeptide, glycopeptide, glyceride and combinations
thereof.
10. The composition of claim 9, further comprising a phosphopeptide
having amounts of alpha.sub.s2.-casein greater than 15 percent of
total casein and medium-chain triglycerides.
11. The composition of claim 10, further comprising a
caseinophosphopeptide.
12. The composition of claim 11, wherein the caseinophosphopeptide
comprises a caprine caseinophosphopeptide.
13. (canceled)
14. The composition of claim 1, further comprising at least one
ingredient selected from the group consisting of: alpha, beta,
gamma or delta tocopherols, alpha, beta, gamma or delta
tocotrienols, tocopherols, tocotrienols, beta-carotene,
phospholipids, chitosan and combinations thereof.
15. The composition of claim 1, further comprising at least one
phospholipid selected from the group consisting of: egg yolk
phospholipids, soybean phospholipids, and combinations thereof.
16. The composition of claim 1, further comprising at least one
ingredient selected from the group consisting of pH modifiers,
chelating agents, polyphenols, modified starches, glycerides, fruit
concentrate sweeteners, cocoa powder, sucralose, and oil-soluble
flavors, vitamins, nutraceutical actives, and pharmaceutical
actives.
17. The composition of claim 16, wherein the pH modifier is
selected from the group consisting of: citric acid, ascorbic acid,
gluconic acid, and combinations thereof.
18. The composition of claim 16, wherein the chelating agent
comprises citric acid.
19. (canceled)
20. The composition of claim 16, wherein the polyphenols comprises
the polyphenols derived from the fruit of Solanum melongena.
21-41. (canceled)
42. A product comprising at least one casein or fragment thereof,
wherein the composition imparts at least one function selected from
the group consisting of inhibiting oxidation of lipids in
oil-in-water or water-in-oil emulsions, preventing bone mineral
loss in a mammal, and preventing hypercholesterolemia in a
mammal.
43. The product of claim 42, wherein the product is selected from
the group consisting of: cocoa products, hypercholesterolemia
preventatives, bone mineral loss preventatives, Omega-3-rich oil
products, products having oil-soluble flavors, products having
oil-soluble vitamins, nutraceuticals, or pharmaceuticals, protein
rich products having reduced protein settling and sedimentation,
transparent beverages, products containing vegetable oils including
rice bran oil, flax, chia, hemp, castor, soybean, lesquerella,
dehydrated castor oil, rich in Omega-3, or conjugated linoleic
acid, animal oils including fish, egg, poultry, and beef oils rich
in Omega-3, or conjugated linoleic acid, and combinations
thereof.
44. The composition of claim 1, wherein the emulsion thereof
comprises either a water-in-oil microemulsion, water-in-oil
nanoemulsion, oil-in-water microemulsion, or an oil-in-water
nanoemulsion thereof.
45. The composition of claim 21, wherein the emulsion thereof
comprises either a water-in-oil microemulsion, water-in-oil
nanoemulsion, oil-in-water microemulsion, or an oil-in-water
nanoemulsion thereof.
46. The composition of claim 21, wherein the polycationic complex
is selected from the group consisting of chitosan.
47. The composition of claim 21, wherein the polycationic complex
is selected from the group consisting of trypsin-digested
casein.
48. The composition of claim 21, wherein the trypsin-digested
casein is selected from the group consisting of caprine casein
characterized by a content of alpha.sub.s2.-casein greater than 15
percent and beta-casein greater than 15 percent of the total
casein.
49. The composition of claim 21, wherein the casein is selected
from the group consisting of caprine casein phosphopeptides.
50. The composition of claim 28, wherein the polyphenols comprises
polyphenols selected from the group consisting of Solanum melongena
polyphenols.
51. The composition of claim 21, further comprising non-reducing
sugars and sugar polyols.
52. The composition of claim 21, further comprising pH modifiers
wherein the acidic environment ranges from pH 2.0 to 5.7.
53. The composition of claim 23, wherein the sulfated
polysaccharides are selected from the group consisting of
carrageenans, chondroitin, heparin, dextran, cyclodextrins and
combinations thereof.
54. A composition comprising at least one polysaccharide complex,
wherein the complexes are immiscible in oil and wherein the
composition imparts at least one function selected from the group
consisting of: inhibiting oxidation of lipids in oil-in-water or
water-in-oil emulsions, preventing bone mineral loss in a mammal,
preventing hypercholesterolemia in a mammal, enhancing mineral
absorption, reducing protein settling and sedimentation within a
protein rich emulsion, improving creaminess, and reducing
bitterness.
55. The composition of claim 54, wherein the polysaccharide complex
is selected from the group consisting of sulfated
polysaccharides.
56. The composition of claim 54, further comprising at least one
ingredient selected from the group consisting of cocoa powder, pH
modifiers, chelating agents, polyphenols, modified starches,
glycerides, fruit concentrate sweeteners, Sucralose, and
oil-soluble flavors, vitamins, nutraceutical actives, and
pharmaceutical actives.
57. The composition of claim 54, further comprising a calcium or
magnesium salt, or combination thereof, wherein the composition
enhances mineral absorption to reduces hypercholesterolemia in a
mammal.
58. The composition of claim 54, further comprising a calcium or
magnesium salt, or combination thereof, wherein the composition
enhances mineral absorption to prevent bone mineral loss in a
mammal.
59. The composition of claim 54, farther comprising a calcium or
magnesium salt or combination thereof; and an oil rich in Omega-3
products.
60. The composition of claim 54, further comprising an edible oil
selected from the group consisting of: vegetable oils including
rice bran oil, flax, chia, hemp, castor, soybean, lesquerella,
dehydrated castor oil, rich in Omega-3, or conjugated linoleic
acid, animal oils including fish, egg, poultry, and beef oils rich
in Omega-3, conjugated linoleic acid, and combinations thereof.
61. The composition of claim 54, farther comprising a calcium or
magnesium salt or combination thereof, the composition being
present in a transparent ingestible beverage medium.
62. The composition of claim 54, further comprising a calcium or
magnesium salt or combination thereof, the composition present in a
cocoa product having improved creaminess, reduced bitterness, and
reduced oxidation.
63. The composition of claim 54, wherein the composition is present
in a protein rich product having reduced protein settling and
sedimentation.
64. The composition of claim 54, further comprising t high-methoxyl
pectins or pectin alginates or combinations thereof.
65. The composition of claim 9, wherein the glyceride is selected
from the group consisting of: enzymatically modified oils, fats,
and fatty acids of mono-, di-, and tri-glycerides; lipolyzed
modified oils, fats, and fatty acids of mono-, di-, and
tri-glycerides; and combinations thereof.
66. The composition of claim 16, wherein the fruit concentrate
sweetener comprises: a blend of hydrolyzed starch having a dextrose
equivalent (D.E.) of up to approximately 25; fruit juice or fruit
syrup concentrate of at least approximately 40% soluble solids; and
approximately 0% insoluble solids, wherein the starch, juice or
concentrate and solids form a liquor having a dry weight
composition of approximately 40 to approximately 65% complex
carbohydrates, approximately 35 to approximately 55% simple sugars
from the fruit juice or fruit syrup concentrate, and approximately
0 to approximately 5% nutritional components occurring naturally in
the fruit juice or fruit syrup concentrate.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to antioxidant compositions,
particularly compositions formed from natural ingredients, and
methods for using said compositions to stabilize emulsions
containing highly polyunsaturated lipids.
BACKGROUND
[0002] It is known that whatever their kind and origin, fats and
oils have limited stability. During storage they undergo various
deteriorative reactions that reduce their nutritive value and also
produce volatile compounds, giving off unpleasant smells and
tastes. In general, the term rancidity has been used to describe
the mechanisms by which lipids alter in nature, mechanisms that may
have a biological or chemical origin. Alterations of a biological
nature include those produced by microorganisms (e.g., bacteria,
fungi and yeasts) that may be inhibited by the addition of
preservatives, and those produced by enzymes, mainly hydrolytic
rancidity or lipolysis. The latter may be inhibited by thermal
treatment, by conservation at low temperature, or by reducing the
percentage of water.
[0003] Alterations of a chemical nature are due to the action of
oxygen. Lipid oxidation reactions, known as autooxidation, commonly
occur in lipids with a high content of unsaturated fatty acids and
constitute the most common deterioration of fats and oils. However,
unsaturated fatty acids are not the only constituents in foods that
undergo oxidation. Compounds that impart color and taste to foods,
like some vitamins, are also susceptible to oxidation.
[0004] It has been shown that the oxidation of unsaturated fatty
acids takes place through a chain reaction that essentially
consists of an initiation or induction stage, which implies the
formation of fat free radicals; a propagation stage in which fat
free radicals remove a hydrogen atom from a lipid to form a
relatively stable hydroperoxide and a new unstable fat free
radical. These hydroperoxides may interact with proteins, pigments,
and other food constituents to generate substances whose chemical
nature may be harmful to human health. As a final step in
autooxidation, the hydroperoxides split into smaller short chain
organic compounds such as aldehydes, ketones, alcohols, and acids
which cause the off-odors and off-flavors characteristic of rancid
fats and oils.
[0005] In plants, the most widespread polyunsaturated fatty acids
are linoleic acid (Omega-6) and alpha-linolenic acid (Omega-3).
Many vegetable oils contain Omega-6 fatty acid (linoleic acid).
However, unlike many other vegetable oils, flaxseed oil also
contains significant amounts (generally about 55 to about 65
percent) of Omega-3 fatty acid (alpha-linolenic acid). Their
presence in food is of great importance since they cannot be
synthesized by human and animal tissues and should thereby be
provided with the diet. In tissues these essential fatty acids are
converted to longer and more unsaturated fatty acids of the Omega-6
and Omega-3 families, such as arachidonic acid (AA),
eicosapentaenoic (EPA), and docosahexaenoic (DHA), which are
present in fish oil in relatively high amounts. The health benefits
of linoleic acid, alpha-linolenic acid, AA, EPA and DHA are well
documented in the literature. These benefits include hypolipidemic,
anti-thrombotic, and anti-inflammatory properties. They are also
essential fats for growth, brain function, and visual acuity,
especially for infants. The degree of unsaturation of highly
unsaturated fatty acids makes them extremely sensitive to
oxidation, resulting in lipid peroxide and subsequent development
of off flavors, odors, and dark color, which decrease the nutritive
value of polyunsaturated oils and related food. The rate at which
the oxidation reaction proceeds depends on several factors such as
temperature, degree of unsaturation of the lipids, oxygen level,
ultraviolet light exposure, presence of trace amounts of
pro-oxidant metals (i.e., iron, copper, nickel), lipoxidase
enzymes, and so forth. Flaxseed oil and fish oil can become rancid
in few weeks or less, even if refrigerated.
[0006] The presence of certain chemical compounds may inhibit the
process of lipid oxidation. The term "antioxidants" in foods is
usually applied to those compounds that interrupt the chain
reaction involved in autooxidation. Primary antioxidants are those
mainly phenolic antioxidants, that interrupt the chain of free
radicals and among which are found natural and synthetic
antioxidants such as tocopherols, butylated hydroxyanisol (BHA),
butylhydroxytoluene (BHT), tertiary butylated hydroquinone (TBQH),
and propyl gallate. All of them act as donors of electrons.
[0007] It has been long recognized that various acids, and some of
their derivatives, provide apparent antioxidant effect when added
to vegetable oils. These are commonly referred to as acid-type
antioxidants. However, these acids, if added alone to oils
containing no primary antioxidant, will exhibit virtually no effect
on the oxidative stabilities of the oil. It is believed that the
acids are not truly antioxidants but more likely function by
enhancing, in some manner, the activity of primary antioxidants
naturally present (such as tocopherol) in the oils, or those
synthetic antioxidants that are added. Common acid-type
antioxidants include ascorbic acid, ascorbyl palmitate, and
erithorbic acid. Unlike the primary antioxidants that function as
electron donors, ascorbic acid and ascorbyl palmitate function by
the entirely different mechanism of oxygen scavenging.
Pro-oxidation occurs in lipid-based systems containing certain
metal ions and reducing agents. Casein has been shown to act as a
non-reducing agent by oxidizing iron from its ferrous to the ferric
form (Emery T. in Biochem. Biophys. Res. Comm. 182, 1047-1052
(1992)). Polyphenol-rich extracts from a variety of plant sources
e.g., tea, coffee, cocoa, wine, aloe vera, and oak leaves and bark
are known to extend the shelf life of products by inhibiting
oxidative rancidity.
[0008] Polyphenols inhibit free radical formation and the
propagation of free radical reactions through the chelation of
transition-metal ions, particularly those of iron and copper (Brown
et al. in Biochem. J 330, 1173-1178 (1998)). Citric acid, amino
acids, and ethylenediaminetetraacet- ic acid also form chelates
with metallic ions such as copper and iron, thus avoiding their
catalytic action on the oxidation of lipids. Most of these
chelating agents exhibit little or no antioxidant activity when
used alone, and therefore they are considered as synergistic agents
of other antioxidants. Thus, they increase, to a great extent, the
action of primary antioxidants.
[0009] Numerous extracts from plants and spices such as rosemary,
sage, thyme, oregano, cloves, ginger, mace and nutmeg, exhibit
antioxidant activity. However, these natural antioxidants are not
very effective and suffer from the disadvantage of having intensive
characteristic herb and spice flavors, which may limit their use in
some applications. Many different natural antioxidant compositions
have been developed over the years. Natural antioxidant
compositions are typically blends of ascorbic acid (vitamin C),
tocopherol (vitamin E), citric acid, rosemary extract, and
phospholipids (i.e., soybean lecithin, egg yolk lecithin). Ascorbyl
palmitate is also used in these natural antioxidant compositions.
For example, U.S. Pat. No. 5,077,069 discloses a complex of
tocopherol, ascorbic acid, citric acid and phospholipids that are
useful in preventing oxidation of oils. U.S. Pat. No. 5,102,659
discloses a complex of ascorbyl palmitate, a mixed tocopherol
concentrate, and rosemary extract useful for prolonging the shelf
life of vitamin/dietary supplements which are highly susceptible to
rancidity. U.S. Pat. No. 5,230,916 discloses an ascorbic acid
complex for stabilizing polyunsaturated oil. U.S. Pat. No.
5,258,179 discloses the use of coenzyme Q in combination with
ascorbic acid and phospholipid to provide protection from
oxidation. U.S. Pat. No. 5,427,814 describes the use of a mixture
of tocopherol, lecithin, and ascorbic acid to protect lipids
against oxidation.
[0010] These natural antioxidant compositions also suffer from
problems that limit their usefulness. Thus, the combination of
ascorbic acid and lecithin (an ionic phospholipid) is known to
produce an undesirable red color in the oil. A high amount of
lecithin may also impart an undesirable odor and flavor to the
product. Ascorbic acid is ineffective as an antioxidant in
hydrophobic substrates. Esters of ascorbic acid with saturated
fatty acids particularly ascorbyl palmitate and ascorbyl stearate
are used instead. However, these fat-soluble ester derivatives are
exceptionally costly and do not fall within the narrow definition
of natural. It is also costly to remove objectionable solvents used
to dissolve oil-insoluble compounds present in these natural
antioxidant compositions.
[0011] Many products susceptible to oxidation are emulsions or may
be made into emulsions. An emulsion is a colloidal dispersion of
two immiscible liquids, such as oil and water, in the form of
droplets. If oil droplets are finely dispersed in water, then this
is an oil-in-water or "O/W" emulsion. When water droplets are
finely dispersed in oil, then this is a water-in-oil or "W/O"
emulsion. O/W and W/O emulsions play a prominent role in the
preparation of a wide range of products including foods,
pharmaceutical products and cosmetics. It would be thus desirable
to provide antioxidant compositions formed from natural ingredients
and methods to effectively reduce oxidation reactions within highly
polyunsaturated oils in O/W and W/O emulsions.
SUMMARY OF THE INVENTION
[0012] The present invention relates to compositions and methods
for enhancing the inhibition of oxidation within highly
polyunsaturated lipids in O/W and W/O emulsions. Particular
embodiments of the present invention relate to a process for the
protection against oxidation of O/W and W/O emulsions containing
highly polyunsaturated lipids, characterized in that effective
quantities of tocopherols, beta-carotene, egg yolk or soybean
phospholipids, and sucrose or sorbitol are incorporated in the O/W
and W/O emulsions by homogenization.
[0013] When used in the presence of caprine caseinophosphopeptide,
eggplant (LBJ 10), and citric acid, certain embodiments of the
present invention show enhanced antioxidant activity. In addition,
antioxidant compositions may offer nutritional benefits including
the formation of: (1) insoluble and unabsorbable calcium and
magnesium chelates with fatty acids, having cholesterol-lowering
activity in animal bodies; and (2) soluble complexes with calcium
and magnesium, preventing bone mineral loss in animal bodies.
[0014] Specific embodiments of the present invention are further
described in the following detailed description.
DETAILED DESCRIPTION
[0015] The present invention includes compositions and methods for
enhancing inhibition of oxidation. The antioxidant compositions may
inhibit oxidation of highly polyunsaturated lipids. They may
include non-reducing sugars, sugar polyols, medium-chain
triglycerides, sulfated polysaccharides, caseinophosphopeptides,
phospholipids, chitosan and polyphenols. These antioxidant
compositions may be used in O/W or W/O emulsions.
[0016] Selected embodiments contain sulfated polysaccharides. These
may include compounds containing at least one polymeric sugar
moiety covalently attached to a sulfate group. One example of a
sulfated polysaccharide is the carrageenan class of compounds.
Other examples of sulfated polysaccharides include chondroitin
sulfate, sulfated cyclodextrins, dextran sulfate and heparin
sulfate.
[0017] The antioxidant compositions may also include ingredients
selected from the group of non-reducing sugars, sugar polyols,
medium-chain triglycerides, polysaccharides, alpha-casein,
beta-casein, kappa-casein or protein fragments, glycopeptides,
phosphopeptides, alpha, beta, gamma or delta tocopherols, alpha,
beta, gamma or delta tocotrienols, tocopherols, tocotrienols,
beta-carotene, phospholipids and chitosan, or combinations
thereof.
[0018] The antioxidant compositions may also include pH modifiers
including citric acid, ascorbic acid, gluconic acid, and chelating
agents including citric acid, or combinations thereof.
[0019] The antioxidant compositions may include polyphenols derived
from the fruit of Solanum melongena.
[0020] In selected embodiments, the antioxidant compositions
include a microemulsion or nanoemulsion with ingredients including:
non-reducing sugars, sugar polyols, or combinations thereof;
modified starches; polysaccharides; glycerides selected from
enzymatically modified oils, fats, and fatty acids of mono-, di-,
and tri-glycerides; glycerides selected from lipolyzed modified
oils, fats, and fatty acids of mono-, di-, and tri-glycerides;
fruit concentrate sweetener as humectant that comprises a blend of
hydrolyzed starch having a dextrose equivalent (D.E.) of up to
approximately 25; fruit juice or fruit syrup concentrate of at
least approximately 40% soluble solids and approximately 0%
insoluble solids thereby forming a liquor having a dry weight
composition of approximately 40 to approximately 65% complex
carbohydrates; and approximately 35 to approximately 55% simple
sugars from the fruit juice or fruit syrup concentrate; and
approximately 0 to approximately 5% nutritional components
occurring naturally in the fruit juice or fruit syrup concentrate;
cocoa powder; Sucralose; and combinations thereof.
[0021] In other embodiments, the antioxidant compositions may be
made into products including: hypercholesterolemia prevention
products in a mammal comprised of calcium and magnesium salts; bone
mineral loss prevention products in a mammal comprised of calcium
and magnesium salts; oils rich in Omega-3 products comprised of
calcium and magnesium salts; oil-soluble flavor products;
oil-soluble vitamin, nutraceutical, or pharmaceutical products;
products having vegetable oils including rice bran oil, flax, chia,
hemp, castor, soybean, lesquerella, dehydrated castor oil, rich in
Omega-3, or conjugated linoleic acid, animal oils including fish,
egg, poultry, and beef oils rich in Omega-3, or conjugated linoleic
acid, or combinations thereof; beverage products being transparent
comprised of calcium and magnesium salts; cocoa products having
improved creaminess, reduced bitterness, and reduced oxidation;
protein rich products, comprised of high-methoxyl pectins or pectin
alginates or combinations thereof having reduced protein settling
and sedimentation; protein rich products having reduced protein
settling and sedimentation; oil-in-water micro- and nano-emulsions
having increased emulsion and oxidation stability; or water-in-oil
micro- and nano-emulsions having increased emulsion and oxidation
stability.
[0022] The present invention may function as an antioxidant in a
variety of ways. For instance, sucrose has demonstrated its
potential as a fat-solubilizing agent for natural vitamins such as
provitamin A (beta-carotene) and vitamin E (tocopherol) as well as
polyphenolic compounds and caprine caseinophosphopeptide and as an
antioxidant agent (invert sugar) in fat emulsions. Invert sugar is
a mixture of about 50% glucose (dextrose) and 50% fructose
(levulose) obtained by hydrolysis of sucrose. Hydrolysis of sucrose
may be carried out with acids or enzymes. Honey is mostly invert
sugar. The addition of 15% honey to ground turkey has shown to
reduce the rate of oxidation compared to the 0 and 5% honey samples
(Anthony et al. in J. Food Sci. 67, 1719-1724 (2002)). It has been
theorized that the Maillard reaction products (MRPs) are the source
of the antioxidative effect.
[0023] The nonenzymatic interaction between reducing sugars with
amino acids, peptides, or proteins has been referred to as the
Maillard browning reaction (MR). MR is known to produce a multitude
of intermediates, which are collectively referred to as Maillard
reaction products (MRPs). The formation of MRPs is greatly
influenced by both the source of reactants and the reactant
conditions, and even fixed reactant and reaction conditions are
also known to produce a variety of MRPs. MRPs are derived by
thermal decomposition of reducing sugar-amino acid compounds, and
have been shown to possess both antioxidative and prooxidative
activities (Wijewickreme A. N. and Kitts D. D. in J. Agric. Food
Chem. 45, 4571-4576 (1997)).
[0024] The oxidative behavior of the MRPs formed by reacting
sucrose with the caseinophosphopeptide-chitosan complex of the
present invention, when evaluated in an O/W emulsion system
containing Fe.sup.2+ ions and determined by an oxygen electrode
method, consisted of MRPs with low antioxidant activity at 3%
sucrose concentration and prooxidant activity at 6% sucrose
concentration. MRPs formed after heating the
caseinophosphopeptide-chitosan complex of the present invention and
sucrose for 2 h at 120 .quadrature.C contribute to the decreased
antioxidant activity. On the contrary, treatment of the
caseinophosphopeptide-chitosan complex of the present invention
with sorbitol inhibited MRP formation. Thus, sorbitol maintained
the antioxidant activity of the caseinophosphopetide-chitosan
complex of the present invention very effectively when added at the
3 and 6% level to an O/W emulsion system containing Fe.sup.2+
ions.
[0025] The observation that browning, assessed visually, increased
with increasing sucrose concentration at a fixed antioxidant
composition concentration indicates that there was a greater extent
of Maillard reaction and therefore, it is expected that the rate
and extent of acid development were increased. It is known that
acid is formed during the Maillard reaction (McGookin, B. J. and
Augustin, M. A. in J. Dairy Res. 58, 313-320 (1991)). A more
extensive acid hydrolysis of sucrose into glucose and fructose
(invert sugar) reduces the ability of the
caseinophosphopeptide-chitosan complex of the present invention to
prevent oxidation. The formation of MRPs from both
glucose-caseinophosphopeptide/chitosan and
fructose-caseinophosphopeptide- /chitosan reactions impairs the
antioxidative potential of the present invention after heating for
2 h at 120.degree. C.
[0026] TBA data was collected by analyzing samples for peroxide
value using the TBA (thiobarbituric acid) test described by
Tarladgis et al., A Distillation Method for the Quantitative
Determination of Malonaldehyde in Rancid Foods, Am. Oil Chemists'
Soc. 1960, Vol. 37, pp. 44-48. Samples were stored at 60.degree. C.
for a 7-day period and reflect the early stage of the Maillard
reaction (in the presence of 10% sucrose or blends of
sucrose-sorbitol). During the early stage of nonenzymatic browning
(Maillard reaction), colorless products are formed, and further
reactions (called the late or advanced stage) give rise to a great
variety of compounds, which are desirable in some processes
(roasting, baking) but in others (storage, sterilization) may cause
undesirable colors and flavors, a reduction in nutritional value,
and the production of potentially toxic compounds.
[0027] Acid hydrolysis of sucrose is the major cause of increases
in reducing sugars. Reducing sugars are not compatible with some
embodiments of the antioxidant compositions of the invention (e.g.,
caseinophosphopeptide-chitosan complex). The fructose-glucose ratio
increases at a rate determined by inversion of sucrose. The extent
of acid hydrolysis of sucrose is dependent on temperature. The
higher the temperature, the higher the extent of acid hydrolysis of
sucrose. Hence, in some methods of the present invention, in order
to retain the antioxidant activity exhibited by the
caseinophosphopeptide-chitosan complex, the extent of acid
hydrolysis of sucrose should be within a certain temperature
range.
[0028] Pasteurization is a conventional process applied to liquid
foods (i.e., milk, fruit juices, egg yolks) for destruction of
pathogenic (vegetative) bacteria, yeast and fungi. Microbial
destruction may be achieved by subjecting liquid foods to
61.1.degree. C. for 4 min, 72.degree. C. for 15 sec or 127.degree.
C. for 4 sec. The process of pasteurization minimizes the acid
hydrolysis of sucrose in fat emulsions, thereby contributing to the
overall antioxidant potential of certain natural ingredients of the
present invention (i.e., caseinophosphopeptide-chitosan complex).
In the case of fat emulsions prepared with 10% sorbitol, MRPs are
not formed after a storage period of 14 days at 60.degree. C. as
inferred by the TBA assay method.
[0029] Virtually all sugar alcohols share the same type of carbon
skeleton with other natural, dietary carbohydrates, and the sugar
alcohols can even be assayed as sugars in chemical total sugar
analyses. All sugar alcohols can be converted chemically or
enzymatically to the corresponding aldoses and ketoses, which in
turn are reducible to the sugar alcohol form.
[0030] Some of common denominators of sugar alcohols that make them
biologically unique are as follows:
[0031] The absence of reducing carbonyl groups--This fact makes
sugar alcohols chemically somewhat less reactive than the
corresponding aldoses and ketoses. The sugar alcohols thus avoid
certain chemical reactions that take place at a high rate with
several aldoses and ketoses. The relative chemical inertness is
also reflected in the fact that in the human oral cavity the sugar
alcohols are less reactive and do not normally participate in
extensive acid formation in dental plaque.
[0032] Complex formation--By virtue of their polyoxy nature, many
sugar alcohols form interesting although chemically weak complexes
with several polyvalent cations. For various physiologic and
nutritional purposes the complexes with Ca.sup.2+, Fe.sup.2+,
Fe.sup.3+, Cu.sup.2+ and possibly several trace elements in general
are important.
[0033] Hydrophilicity--The presence of the maximum possible number
of hydroxyl groups in a carbohydrate structure makes virtually all
sugar alcohols very hydrophilic (although the solubility of
galactitol and D-mannitol in water is lower). At least some lower
homologues can compete with water molecules for the hydration layer
of proteins (and peptides), other biomolecules, and also metal
cations (without true complex formation). The consequences of this
can be seen in the fact that in aqueous solutions the sugar
alcohols indirectly strengthen hydrophobic interactions between
proteins (and peptides), stabilizing them against thermal and other
denaturation or damaging purposes (Makinen, K. K. in Internat.
Dent. J. 35, 23-35 (1985)). Glucose and sucrose are polyhydric
alcohols.
[0034] Because of their polyol nature, some sugar alcohols
(D-mannitol for example) with the right configuration can act as
free radical scavengers in biological and experimental systems
(Makinen, K. K. in Internat. Dent. J. 35, 23-35 (1985).
[0035] Accordingly in certain embodiments of the present invention,
the antioxidant compositions include medium-chain triglycerides
(MCT), especially caproic (C6.0), caprylic (C:8.0), and capric
(C10:0).
[0036] The antioxidant compositions may also include
polysaccharides such as sulfated polysaccharides. Sulfated
polysaccharides may include iota-, kappa-, or lambda-carrageenan,
or combinations thereof.
[0037] Compositions of the present invention may also include
alpha-casein, beta-casein, kappa-casein or protein fragments,
glycopeptides, phosphopeptides and combinations thereof.
Phosphopeptides may include phosphopeptides high in
alpha.sub.s2-casein and medium-chain triglycerides such as
caseinophosphopeptides. Caseinophosphopeptides may be isolated from
caprine (goat) milk to produce caprine caseinophosphopeptide.
Caseinophosphopeptides have a particularly potent ability to form
soluble complexes with calcium.
[0038] Antioxidant compositions may further include alpha, beta,
gamma or delta tocopherols, alpha, beta, gamma or delta
tocotrienols, tocopherols, tocotrienols, beta-carotene,
phospholipids, chitosan or combinations thereof.
[0039] The antioxidant compositions may also include polyphenols
derived from the fruit of Solanum melongena.
[0040] Fat emulsion particles containing sucrose or sorbitol
increase the solubility (and therefore, dispersion) of tocopherol
(vitamin E) and beta-carotene (provitamin A) present in flax oil.
Fat particles containing sucrose or sorbitol will also increase the
solubility (dispersion) of cocoa (polyphenolic compounds),
eggplant-carrageenan complex (polyphenolic compounds) and caprine
caseinophosphopeptide-chitos- an complex. The enhanced antioxidant
activity observed in O/W emulsions containing Canadian flaxseed oil
stems from the cooperation among tocopherols, beta-carotene,
phospholipids, sorbitol, proprietary cocoa mix, and selected
antioxidant compositions of the present invention.
[0041] Tocopherols are free-radical terminators that interrupt the
free-radical chain of oxidative deterioration by contributing
hydrogen from the phenolic hydroxyl groups. Beta-carotene functions
as a chain-breaking antioxidant. (It does not prevent the
initiation of lipid peroxidation, but rather, stops the chain
reaction by trapping free radicals, which halts the progression of
free radical activity.) TBA data clearly indicate that Organic
American flaxseed oil is more susceptible to lipid oxidation than
Organic Canadian flaxseed oil. This can be ascribed to the low
content of tocopherols and beta-carotene of Organic American
flaxseed oils, which are likely derived from Genetically Modified
Organisms.
[0042] Phospholipids used in embodiments of the invention may
include phospholipids from the group of egg yolk, soybean
phospholipids, or combinations thereof. TBA studies confirm the
synergistic antioxidant effects among soybean phospholipids
(lecithin), beta-carotene (provitamin A), tocopherol (vitamin E),
and sorbitol (sugar alcohol) or sucrose (non-reducing sugar) in
flax oil emulsions. The resulting flax oil emulsions and the
further use of soybean phospholipids, sorbitol or sucrose along
with homogenization minimize the lipid oxidation of Omega-3,
Omega-6, and Omega-9 fatty acids. The shelf life of these essential
polyunsaturated fatty acids (Omega-3, Omega-6, Omega-9) in O/W
emulsions are therefore greatly extended by some antioxidant
compositions of the present invention. Identical benefits are
realized with a proprietary cocoa mix and subsequent
homogenization.
[0043] Lecithin is widely used in lipid-based food products as an
antioxidant synergist. The structure of phospholipid molecules
enables lecithin to establish a protective coating on the surface
of the oil droplet, thereby retarding lipid oxidation. The process
of homogenization entraps not only the phospholipid molecules but
also the tocopherol and beta-carotene molecules in the oil droplets
that result in enhanced protection against lipid oxidation. The
production of low-fat products is further improved by the method of
incorporating selected antioxidant compositions of the invention
and egg yolk phospholipids to impart a rich and creamy mouthfeel
characteristic in low-fat products.
[0044] The further addition of pH modifiers including citric acid,
ascorbic acid, gluconic acid or combinations thereof may improve
the oxidative stability. The yet further addition of chelating
agents including citric acid may also enhance the oxidative
stability. Although citric acid controls the conversion of sucrose
to invert sugar, accelerated storage conditions (i.e., a
temperature of 60.degree. C. for more than 7 days) can lead to the
formation of invert sugar (a mixture of glucose and fructose).
[0045] In a specific embodiment, the invention includes an
antioxidant microemulsion or nanoemulsion composition having
ingredients selected from the group of: non-reducing sugars, sugar
polyols, or combinations thereof; modified starches;
polysaccharides; glycerides selected from enzymatically modified
oils, fats, and fatty acids of mono-, di-, and tri-glycerides;
glycerides selected from lipolyzed modified oils, fats, and fatty
acids of mono-, di-, and tri-glycerides; fruit concentrate
sweetener as humectant that comprises a blend of hydrolyzed starch
having a dextrose equivalent (D.E.) of up to approximately 25;
fruit juice or fruit syrup concentrate of at least approximately
40% soluble solids and approximately 0% insoluble solids thereby
forming a liquor having a dry weight composition of approximately
40 to approximately 65% complex carbohydrates; and approximately 35
to approximately 55% simple sugars from the fruit juice or fruit
syrup concentrate; and approximately 0 to approximately 5%
nutritional components occurring naturally in the fruit juice or
fruit syrup concentrate; cocoa powder; Sucralose; or combinations
thereof.
[0046] Cocoa powder contains around 20% raw protein. Maillard
reactions are initiated by a condensation between the free amino
group of amino acid, peptide, or protein and the carbonyl group of
a reducing sugar to give a N-substituted glycosyl-amino compound
followed by the reversible formation of the Schiff base, which
cyclizes to the NB substituted glycosylamine and its then converted
into the Amadori compound. The Amadori rearrangement is catalyzed
by weak acids and is considered the key step of the Maillard
reaction. Amadori compounds formed during the early stage of the
Maillard reaction are responsible for the loss of nutritional value
of amino acids and proteins, because their biological activity is
reduced by the formation of Amadori compounds. Cocoa powder also
contains around 10% polyphenols, which have antioxidative effects
(Dreosti I. E. in Nutrition 16, 692-694 (2000)). The ability of
cocoa powder to inhibit lipid oxidation in O/W emulsion systems
with added sucrose (pH 6.6) is influenced by heat treatments. An
extensive acid hydrolysis of sucrose, by heat, is detrimental to
the antioxidant capacity of cocoa powder. However, for formulated
O/W emulsions that have sorbitol (pH 6.6), cocoa powder shows
enhanced oxidative stability upon storage at 60.degree. C. for 28
days.
[0047] Pasteurization heating provides a means to minimize the acid
hydrolysis of sucrose in fat emulsions. Thus, pasteurized flax oil
emulsions including a proprietary cocoa mix, soybean phospholipids,
sorbitol or sucrose along with homogenization minimize the lipid
oxidation of Omega-3, Omega-6, and Omega-9 fatty acids. The shelf
life of these essential polyunsaturated fatty acids (Omega-3,
Omega-6, Omega-9) in O/W emulsions may therefore be greatly
extended with the proprietary cocoa mix. The combination of
antioxidant compositions of the invention and/or the proprietary
cocoa mix demonstrates additional synergistic effects.
[0048] A wide range of products may be manufactured by inclusion of
the antioxidant compositions of the invention including:
hypercholesterolemia prevention products in a mammal including
salts selected from the group of calcium and magnesium salts; bone
mineral loss prevention products in a mammal including salts
selected from the group of calcium and magnesium salts; oils rich
in Omega-3 products, further comprised of salts selected from the
group of calcium and magnesium salts; oil-soluble flavor products;
oil-soluble vitamin, nutraceutical, or pharmaceutical products;
products having vegetable oils including rice bran oil, flax, chia,
hemp, castor, soybean, lesquerella, dehydrated castor oil, rich in
Omega-3, or conjugated linoleic acid, animal oils including fish,
egg, poultry, and beef oils rich in Omega-3, or conjugated linoleic
acid, or combinations thereof; beverage products being transparent
including salts selected from the group of calcium and magnesium
salts; cocoa products having improved creaminess, reduced
bitterness, and reduced oxidation; protein rich products including
high-methoxyl pectins or pectin alginates or combinations thereof
having reduced protein settling and sedimentation; protein rich
products having reduced protein settling and sedimentation;
oil-in-water micro- and nano-emulsions having increased emulsion
and oxidation stability; or water-in-oil micro- and nano-emulsions
having increased emulsion and oxidation stability.
[0049] The range of products include, but are not limited to,
confectionery, baked goods, spreads, dressings, salad dressings,
nutraceutical supplements, functional foods products, ice cream,
seed milks, dairy products, pharmaceutical tablets, syrups, and
medicines, functional confectionery products, and mineral-enriched
drinks.
[0050] Compositions of the present invention may include O/W and
W/O emulsions prepared with vegetable and animal oils that contain
a significant amount of highly polyunsaturated fatty acids such as
rice bran oil, flaxseed oil, chia oil, hemp oil, soybean oil,
lesquerella oil, castor oil, dehydrated castor oil, menhaden oil,
sardine oil, herring oil, salmon oil, anchovy oil, and other oils
rich in Omega-3, or conjugated linoleic acid. The oil content of
the OW and W/O emulsions may vary according to the oil species
component used and other components but may be within the range of
0.1-95 w/v %, preferably 1-85 w/v %. Embodiments of the present
invention also may be effective when applied to oil flavors such as
fruit and herb flavored oils, cheese flavored oils, butter flavored
oils, and oil soluble vitamin, nutraceutical or pharmaceutical
products.
[0051] Oil-in-water (O/W) emulsions that include small lipid
droplets dispersed in an aqueous medium form the basis of many
kinds of foods, e.g., milk, cream, beverages, dressings, dips,
sauces, batters and deserts. Emulsions are thermodynamically
unstable systems because of the unfavorable contact between oil and
water phases, and because the oil and water phases have different
densities, hence they will always breakdown over time. Use of
emulsifiers, which are surface-active ingredients that absorb to
the surface of freshly formed lipid droplets during homogenization,
usually retards emulsion breakdown. Once absorbed, they facilitate
further droplet disruption by lowering the interfacial tension,
thereby reducing the size of the droplets produced during
homogenization. Emulsifiers also reduce the tendency for droplets
to aggregate by forming protective membranes and/or generating
repulsive forces between the droplets. A good emulsifier should
rapidly adsorb to the surface of the lipid droplets formed during
homogenization, rapidly lower the interfacial tension by a
significant amount and protect the droplets against aggregation
during emulsion processing, storage and utilization.
[0052] Emulsions prepared with egg yolk phospholipids and the
antioxidant compositions of the present invention have improved
stability against phase separation and particle aggregation. Recent
studies for the purpose of enhancing flavor release have shown that
the release of non-polar flavors from O/W emulsions during
mastication is controlled by encapsulating the oil droplets within
biopolymer particles (Malone et al. in Flavor Release, ACS
Symposium Series, American Chemical Society, pp. 212-217 (2000)).
This approach can be used to create low-fat food products with
similar flavor release characteristics to high-fat food products
(Malone et al. in Flavor Release, ACS Symposium Series, American
Chemical Society, pp. 212-217 (2000)). The referenced method for
enhancing flavor release is demonstrated by antioxidant
compositions of the present invention for producing enhanced
oxidative stability. Biopolymer particles are created by the
caprine caseinophosphopeptide-chi- tosan complex and
eggplant-carrageenan complex that are embodiments of the inventive
antioxidant compositions.
[0053] The caseinophosphopeptide employed as antioxidant
compositions of the present invention may include
alpha.sub.s2-casein as isolated from caprine (goat) milk. Caseins
and caseinophosphopeptides exhibit different degrees of
phosphorylation, and a direct relationship between the degree of
phosphorylation and mineral chelating activity has been described
(Kitts, D. D. in Can. J. Physiol. Pharmacol. 72, 423-434 (1994)).
Accordingly based on phosphorylation, alpha.sub.s2 -
casein>alpha.sub.s1-casein>beta-casein>kappa-casein.
Caseinophosphopeptide isolated from caprine (goat) milk high in
alpha.sub.s2-casein (alpha.sub.s2-casein=29.2% of total casein) has
more mineral chelating activity than a caseinophosphopeptide
isolated from bovine (cow) milk (alpha.sub.s2-casein=12.1% of total
casein). The phosphoric group of phosphoserine and carboxic groups
of acidic amino acids present in the caseinophosphopeptide isolated
from caprine (goat) milk high in alpha.sub.s2-casein, without being
bound by theory, likely complexes with pro-oxidative metal ions
such as iron and copper. It would be understood to one skilled in
the art that other milk high in alpha.sub.s2-casein may be suitable
for the present invention. Choice of milk may be influenced, inter
alia, by economic factors and availability of particular milk. The
selection of milk containing high levels of alpha.sub.s2-casein,
which is low in alpha.sub.s1-casein, may be carried out by
reversed-phase high performance liquid chromatography (RP-HPLC)
(Mora-Gutierrez et al. in J. Dairy Sci. 74, 3303-3307 (1991)). The
casein composition of the caprine caseinophosphopeptide is normally
as follows: alpha.sub.s2-casein content=29.2%, alpha.sub.s1-casein
content=5.9%; beta-casein content=50.5% and kappa-casein
content=14.4%.
[0054] The fat in caprine (goat) milk is also rich in medium-chain
triglycerides (MCT) (C6:0 Caproic, C8:0 Caprylic and C10:0 Capric)
which are absorbed in the proximal intestine and do not require
bile salts to be absorbed (Vanderhoof et al. in J. Parenter.
Enteral Nutr. 8, 685-689 (1984)). These MCT have become of
considerable interest to the medical profession because of their
unique benefits in many metabolic diseases of humans (Babayan V. K.
in J. Amer. Oil Chem. 59, 49A-51A (1981)). The bone (femur and
sternum) is the preferential organ for the deposit of magnesium in
animals fed a caprine (goat) milk diet, which has been ascribed to
its special characteristics concerning lipid composition (rich in
MCT) (Lopez-Alliaga et al. in J. Dairy Sci. 86, 2958-2966 (2003)).
Lipids are associated with proteins (caseins) in milk and their
content in bound lipid fractions is high (Cerbulis J. in J. Agric.
Food Chem. 15, 784-786 (1967)). The MCT content of the caprine
caseinophosphopeptide used in this inventive antioxidant
composition is high because this caprine caseinophosphopeptide is
produced from caprine (goat) milk with a fat content of 1% by
enzymatic hydrolysis and acid precipitation with chitosan.
Chitosan, which assumes a polycationic character at acidic pH,
exhibits a high fat-binding capacity (No et al. in J. Food Sci. 65,
1134-1137 (2000)).
[0055] In an exemplary embodiment of the invention, caprine (goat)
milk (1% fat content) characterized by a high alpha.sub.s2-casein
content is used as the starting material in a method of the present
invention: (a) digesting the casein present in caprine (goat) milk
high in alpha.sub.s2-casein with 0.01% (w/v) trypsin at a
substantially neutral pH to produce a crude caseinophosphopeptide,
(b) reducing the pH to 4.5 with 2% (w/v) chitosan (SEACURE L 110
with 70% deacetylation; Pronova Biopolymer, Inc., Oslo, Norway)
dissolved in 10% citric acid (w/v), (c) removing the unreacted
casein from the supernatant by centrifugation, (d) permitting the
supernatant to stand for 20 hours at 4.degree. C., (e) adjusting
the pH of the supernatant to about 6.0, then adding calcium
chloride (0.2% w/v) and ethanol (40% v/v), to precipitate a
calcium-bound caseinophosphopeptide, which is recovered by
centrifugation. This calcium-bound caseinophosphopeptide may be
washed with deionized water and dried by lyophilization. The
composition of the lyophilized product is provided in Table 1.
1 TABLE 1 Caprine caseinophosphopeptide composition Per 100 grams
Kjeldahl N 6.49 Calcium 8.61 Phosphorus 2.76 Medium-chain
triglycerides 9.71
[0056] A food grade acidulent may be added to the fat emulsion
before adding the acid-soluble caprine caseinophosphopeptide. The
acid-soluble caprine caseinophosphopeptide may be added to an
acidic environment ranging from approximately pH 2.0 to 5.7. The
food grade acidulent may be citric acid, ascorbic acid, gluconic
acid, and mixtures thereof. The acidulent in the fat emulsion may
be mostly citric acid. Citric acid sequesters deleterious trace
metals, particularly copper and iron, which hasten deterioration of
color, flavor and vitamin A content.
[0057] As used herein, the term LBJ refers to a mixture of sugars
and soluble fiber derived from eggplant (Solanum melongena). To
produce LBJ in one example, whole eggplant is slurried with water
to which citric acid and iota-carrageenan are added. This mixture
is reacted at elevated temperature under controlled conditions for
a specific period of time. The resulting slurry of sugars/soluble
fiber (LBJ) is subsequently treated with an adsorptive resin
functional to remove from the sugars/soluble fiber (LBJ) bitter
taste components, color and odor components. The treated
sugars/soluble fiber (LBJ) solution may be concentrated and dried
if desired to powder form. The further addition of polyphenols,
specifically the polyphenols derived from the fruit of Solanum
melongena is possible.
[0058] More specifically, in an exemplary embodiment, an aqueous
solution containing 0.50% citric acid and 0.25% iota-carrageenan is
heated at 45.degree. C. for 6 hours with continuous stirring.
Eggplant samples may be obtained from local food stores or any
other source and stored under refrigeration at approximately
4.degree. C. until use if necessary. About one hour prior to use,
the eggplant samples are removed from refrigeration and
equilibrated at room temperature at about 22.degree. C. The
eggplants (0.7 kg) are rinsed with water, peeled and then sliced
into 4-5 mm thick slices. These are immediately immersed in a
treatment bath containing the mixed-acid solution of citric acid
and iota-carrageenan. The treatment bath with the sliced eggplants
and mixed-acid solution of citric acid and iota-carrageenan is then
heated to a temperature that may be in the range 70.degree. C. to
80.degree. C., typically 75.degree. C. This elevated temperature
may be maintained for at least 2 hours but possibly held at such
elevated temperature for longer, e.g., about 4 hours, and then
cooled to between 0.degree. C. and 50.degree. C., in a particular
embodiment about 4.degree. C., for a period of time, typically
about 12 hours. Finally, the mixture is decanted through Whatman
No. 4 filter paper or similar filtration medium.
[0059] In an exemplary embodiment, the aqueous slurry/solution
(LBJ) is passed through a column of an adsorptive resin. The
adsorptive resin may be a polymeric resin, which functions to
remove bitterness, odor and color from the aqueous slurry/solution
(LBJ). One suitable class of adsorptive resins for use are
polymeric cross-linked resins composed of styrene and
divinylbenzene such as, for example, the Amberlite series of
resins, e.g., Amberlite XAD-2, Amberlite XAD-4 and Amberlite
XAD-16, which are available commercially from Supelco of
Bellefonte, Pa. Other polymeric crosslinked styrene and
divinylbenzene adsorptive resins suitable for use according to the
invention are XFS-4257, XFS-4022, XUS-40323 and XUS-40322
manufactured by Dow Chemical Company of Midland, Mich., and other
similar resins.
[0060] Treatment of the aqueous slurry/solution (LBJ) in accordance
with this invention may be conducted in various manners such as by
a batch treatment or by passing the aqueous slurry/solution (LBJ)
through a column containing the adsorptive resin. The column size
selected depends upon the sample size and the concentration of the
aqueous slurry/solution (LBJ).
[0061] More specifically, in an exemplary embodiment, a batch of
approximately 100 g of Amberlite XAD-2 is slurried in water and
poured into an open glass chromatography column (2.times.30 cm)
fitted with a Teflon stopcock. The column is then prepared for use
by washing it with two liters of twice-distilled water, two liters
of distilled methanol (reagent grade), and finally two liters of
distilled water. The aqueous slurry/solution (LBJ) treated in the
column may preferably be free of insoluble material so as to not
plug the column or impede flow. Generally, the concentration of
eggplant undergoing treatment may be in the range of about 50 to
70% by weight. The pH of the slurry/solution (LBJ) may be in the
range of pH 3 to 4. The flow rate of the aqueous slurry/solution
(LBJ) through the column may preferably be slow enough to allow
sufficient time for the undesired bitterness, color and odor to be
adsorbed in the adsorptive resin. Column flow rates between one to
five bed volumes/hour are generally satisfactory.
[0062] One aqueous slurry/solution (LBJ) according to the present
invention contains a fructose portion of 3.7% and a sucrose portion
of 1.5% as determined by high-performance liquid chromatography
(HPLC). Thus, this natural composition exhibits a high hygroscopic
property. Saccharide polymers may be used as spray-drying aids in
the manufacture of this natural composition. The composition may
include between around 5 and 10% by weight maltodextrin. The
maltodextrin may have a low DE, generally not exceeding about 10.
The aqueous slurry/solution (LBJ) is mixed with maltodextrin DE=10
at a concentration of 6% (by weight) after the aqueous
slurry/solution (LBJ) is passed through a column of the adsorptive
resin. Then, the aqueous slurry/solution (LBJ 10) is dried by spray
drying or the like to provide a product that is well suited for use
as a natural antioxidant ingredient for fat emulsions. The
composition of this product is provided in Table 2.
2 TABLE 2 LBJ 10 physicochemical composition Per 100 grams
carbohydrate portion 92.21 nitrogen content 0.71 fat portion 0.16
ash portion 2.33 dietary fiber portion 0.41 soluble fiber portion
0.41 fructose portion 3.72 glucose portion 4.26 sucrose portion
1.48 maltose portion 2.19 sugar portion 11.65
[0063] The numerical values for carbohydrate, crude protein, fat
portion, ash portion, dietary fiber portion, soluble fiber portion,
and sugar portion are those according to a general analysis.
[0064] Carrageenans exhibit thickening or viscosity-increasing
effect. The viscosity of the LBJ 10 composition of Table 2, which
has 0.25% iota-carrageenan, is rather low, i.e., about 11 cps (1%,
22.degree. C.), and it tastes slightly sweet and is odorless.
Carrageenans such as kappa-carrageenan and lambda-carrageenan can
also be used in the preparation of LBJ 10. Carrageenans are known
to interact with casein (and derived phosphopeptides) to modify
food texture by improving water holding capacity (Mora-Gutierrez et
al. in J. Agric. Food Chem. 46, 4987-4996 (1998)). In some
embodiments of the invention, the combination of egg yolk
phospholipids, caprine caseinophosphopeptide and LBJ 10 impart
richness, lubricity and creaminess to fat-reduced emulsions.
Because antioxidant activities are correlated with the phenolic
contents of foods, the total phenolic content of LBJ 10 was
determined using methods described by Singlenton et al., Analysis
of Total Phenols and Other Oxidation Substrates and Antioxidants by
Means of Folin-Ciocalteu Reagent, Methods in Enzymology, Oxidants
and Antioxidants, 1998, pp. 152-178. The total phenolic content of
LBJ 10 was 45 .mu.mol gallic acid equivalents/g of LBJ 10.
[0065] The present invention includes compositions of natural
antioxidants including tocopherols, beta-carotene, egg yolk or
soybean phospholipids, sucrose or sorbitol, caprine
caseinophosphopeptide, eggplant (LBJ 10), and citric acid.
[0066] Specific antioxidant ingredients of the present invention
may include from about 0.01 to about 0.03% by lipid content of
tocopherols, from about 0.01 to about 0.03% by lipid content of
beta-carotene, from about 0.05 to about 0.5% by weight of emulsion
of egg yolk or soybean phospholipids, from about 2 to about 20% by
weight of emulsion of sucrose or sorbitol, from about 0.01 to about
0.05% by weight of emulsion of caprine caseinophosphopeptide, from
about 0.01 to about 0.2% by weight of emulsion of eggplant (LBJ
10), and from about 0.05 to about 0.5% by weight of emulsion of
citric acid.
[0067] One specific composition includes about 0.01% tocopherols,
0.01% beta-carotene, 0.1% egg yolk or soybean phospholipids, 10%
sorbitol, about 0.05% caprine caseinophosphopeptide, about 0.1%
eggplant (LBJ 10), and about 0.5% citric acid, all by weight of
emulsion.
[0068] Unrefined Canadian flaxseed oil is rich in tocopherols and
beta-carotene. A specific embodiment of the composition of the
present invention, especially effective for O/W emulsions prepared
with Canadian flaxseed oil, is as follows: 0.05% caprine
caseinophosphopeptide, 0.1% eggplant (LBJ 10), and 0.5% citric
acid.
[0069] The fat emulsion may be produced by conventional technology.
An exemplary production process includes adding egg yolk or soybean
phospholipids in suitable amounts to a predetermined amount of the
oil component, homogenizing the mixture, adding sorbitol, caprine
caseinophosphopeptide, eggplant (LBJ 10),and citric acid in
suitable amounts to a predetermined amount of the water component,
and emulsifying the entire mixture with a homogenizing machine such
as the conventional homo-mixer, homogenizer, ultrasonic
homogenizer, or pressure homogenizer. The mixture may preferably be
finely dispersed by homogenization to ensure a homogeneous equal
dispersion of the natural antioxidant composition in all the oil
particles. The average particle diameter of the fat emulsion
particles is within the range of 5-50 nm. The emulsified mixture
may be pasteurizated using conventional methods.
[0070] Some natural antioxidant compositions of the present
invention may exhibit antioxidant activity superior to prior
compositions or synthetic antioxidants. Some natural antioxidant
compositions of the present invention may also offer a number of
health benefits, including helping to promote bone health by
boosting calcium and magnesium absorption, and a healthy
cardiovascular system by lowering blood serum cholesterol levels.
Thus in certain embodiments, the amount of caprine
caseinophos-phopeptide and eggplant (LBJ 10) may range from the
minimum amount which will stabilize the oil against oxidation, or
effectiveness, to at least that amount which will promote bone
health and protect against heart disease in animal or human bodies.
In general, the amount of caprine caseinophosphopeptide and
eggplant (LBJ 10) used may range from 0.01 to 0.05% by weight for
caprine caprine caseinophosphopeptide and 0.01% to 0.1% by weight
for eggplant (LBJ 10).
EXAMPLES
[0071] The following examples are included to demonstrate specific
embodiments of the invention. It should be appreciated by those of
skill in the art that the techniques disclosed in the examples that
follow represent techniques discovered by the inventors to function
well in the practice of the invention. However, those of skill in
the art should, in light of the present disclosure, appreciate that
many changes can be made in the specific embodiments that are
disclosed and still obtain a like or similar result without
departing from the spirit and scope of the invention.
[0072] Examples 1 through 3 demonstrate that a specific composition
of the present invention is superior to prior compositions of
synthetic antioxidants in the prevention of rancidity in O/W
emulsions containing highly polyunsaturated lipids. After 28 days
of storage, thiobarbituric acid (TBA) value was determined as an
index of oxidation stability of the composition.
[0073] The health benefits of some embodiments of the present
invention are explained in detail in Examples 4 through 6.
[0074] The materials used in these examples were as follows:
Flaxseed oil containing high levels of tocopherols and
beta-carotene: an unrefined flaxseed oil, supplied under the trade
name of Huile de Lin by Gold Top Organics, Edmonton, AB, Canada.
Soybean phospholipids: powered soybean lecithin containing 40%
phosphathidylserine under the trade name of LECI-PS 40 P, supplied
by Lucas Meyer, Inc., Decatur, Ill. Egg yolk phospholipids: powered
egg yolk lecithin containing 60% phosphathidylcholine, supplied by
Sigma Chemical Company, St. Louis, Mo. Propyl gallate supplied by
Sigma Chemical Company, St. Louis, Mo. Hydrosoluble Rosemary
powered extract was supplied by Biolandes Aromes, Boulogne, France.
A proprietary cocoa mix comprised of alkaline cocoa powder (approx.
14% cocoa butter), fruit juice and grain dextrins, modified starch,
modified cocoa butter, and Sucralose.
Example 1
O/W Emulsion Containing Sorbitol and Egg Yolk Phospholipids
[0075] Flaxseed oil (30 mL), sorbitol (10 g), egg yolk
phospholipids (0.1 g), hemoglobin (0.02 g), and deionized water
(59.88 mL) were homogenized for 5 minutes with a Biohomogenizer
Mixer (Biospec Products, Inc., Bartlesville, Okla.). This
oil-in-water (O/W) emulsion was used as the control (Sample A).
Sample B was produced through the addition of 0.05% caprine
caseino-phosphopeptide, 0.1% eggplant (LBJ 10), and 0.5% citric
acid to an aliquot of 50 mL of the O/W emulsion. Sample B was
homogenized for 5 minutes. Samples C and D were made through the
addition of 0.01% propyl gallate and hydrosoluble rosemary powered
extract, respectively. Samples C and D were homogenized for 5
minutes.
[0076] Samples were stored in glass test tubes secured with
Teflon-lined screw caps. After a storage period of 28 days at
60.degree. C., the samples were evaluated as to peroxide content. A
60.degree. C. temperature hastened the rate of oxidation and at the
same time encouraged progression of ambient temperature oxidative
mechanisms and minimized artifact forming reactions. (See Frankel
E. N., In Search of Better Methods to Evaluate Natural Antioxidants
and Oxidative Stability in Food Lipids, Trends in Food Sci.
Technol. 1993, Vol. 4, pp 220-225.) Because lipid peroxidation
catalyzed by hemeproteins (e.g., hemoglobin, cytochrome C,
myoglobin) in a basic deteriorative and pathological reaction, the
effectiveness of the invention to prevent such peroxidation was
evaluated. Samples were analyzed for the peroxide value using the
TBA (Thiobarbituric acid) test described by Tarladgis et al., A
Distillation Method for the Quantitative Determination of
Malonaldehyde in Rancid Foods, Am. Oil Chemists' Soc. 1960, Vol.
37, pp. 44-48. Measurements were taken at 14-day intervals. The
antioxidant activity of the composition according to an embodiment
of the present invention is demonstrated by the results in Table
3.
3TABLE 3 14 days 28 days Sample TBA (O.D. 538/g) TBA (O.D. 538/g) A
0.128 0.065 B 0.051 0.018 C 0.076 0.040 D 0.089 0.047
[0077] As is apparent from the data, the antioxidative activity of
the composition according to an embodiment of the present invention
(Sample B) is superior to the activities exhibited by the synthetic
antioxidant propyl gallate and the natural antioxidant rosemary
extract (Samples C and D, respectively). The enhanced activity
likely stems from the cooperation among tocopherols, beta-carotene,
phospholipids, sorbitol, caprine caseinophosphopeptide, eggplant
(LBJ 10), and citric acid. It should be noted that the addition of
egg yolk phospholipids and sorbitol and the process of
homogenization actually decrease oxidation of the O/W emulsion
(Sample A).
Example 2
O/W Emulsion Containing Sorbitol and Soybean Phospholipids
[0078] Flaxseed oil (30 mL), sorbitol (10 g), soybean phospholipids
(0.1 g), hemoglobin (0.02 g), and deionized water (59.88 mL) were
homogenized for 5 minutes with a Biohomogenizer Mixer (Biospec
Products, Inc., Bartlesville, Okla.). This oil-in-water (O/W)
emulsion was used as the control (Sample A). Sample B was produced
through the addition of 0.05% caprine caseinophosphopeptide, 0.1%
eggplant (LBJ 10), and 0.5% citric acid to an aliquot of 50 mL of
the O/W emulsion. Sample B was homogenized for 5 minutes. Samples C
and D were made through the addition of 0.01% propyl gallate and
hydrosoluble Rosemary powered extract, respectively. Samples C and
D were homogenized for 5 minutes.
[0079] Samples were stored in glass test tubes secured with
Teflon-lined screw caps. After a storage period of 28 days at
60.degree. C., the samples were evaluated as to peroxide content.
The antioxidant effectiveness was evaluated by the chemical TBA
(thiobarbituric acid) method following as general guideline the
procedure of Tarladgis et al. 1960. J. Ame. Oil Chem. Soc. 37:44.
The results given in Table 4 show clearly the superior antioxidant
activity of the composition according to an embodiment of the
present invention.
4TABLE 4 14 days 28 days Sample TBA (O.D. 538/g) TBA (O.D. 538/g) A
0.151 0.087 B 0.063 0.026 C 0.089 0.059 D 0.094 0.061
Example 3
A Chocolate-Flavored, O/W Emulsion Containing Sorbitol and Egg Yolk
Phospholipids
[0080] Cocoa mix (2 g), flaxseed oil (30 mL), sorbitol (10 g), egg
yolk phospholipids (0.1 g), hemoglobin (0.02 g), and deionized
water (57.88 mL) were homogenized for 5 minutes with a
Biohomogenizer Mixer (Biospec Products, Inc., Bartlesville, Okla.).
This oil-in-water (O/W) emulsion was used as the control (Sample
A). Sample B was produced through the addition of 0.05% caprine
caseinophosphopeptide, 0.1% eggplant (LBJ 10), and 0.1% citric acid
to an aliquot of 50 mL of the O/W emulsion. Sample B was
homogenized for 5 minutes. The pH of Sample B was lowered from
about 6.6 to 5.7. Note that the pH was maintained above the point
of protein denaturation, precipitation. Samples C and D were made
through the addition of 0.01% propyl gallate and hydrosoluble
rosemary powered extract, respectively. Samples C and D were
homogenized for 5 minutes.
[0081] Samples were stored in glass test tubes secured with
Teflon-lined screw caps. After a storage period of 28 days at
60.degree. C., the samples were evaluated as to peroxide content.
The antioxidant effectiveness was evaluated by the chemical TBA
(thiobarbituric acid) method following as general guideline the
procedure of Tarladgis et al. 1960. J. Ame. Oil Chem. Soc. 37:44.
The results of the addition of cocoa to the O/W emulsions in the
absence and presence of a composition according to an embodiment of
the present invention and commercial antioxidants are summarized in
Table 5.
5TABLE 5 14 days 28 days Sample TBA (O.D. 538/g) TBA (O.D. 538/g) A
0.112 0.058 B 0.045 0.012 C 0.067 0.033 D 0.078 0.046
[0082] The addition of cocoa significantly reduced the level of
peroxides in all the O/W emulsions (samples A thru D), while the
addition of a composition according to an embodiment of the present
invention (sample B) was more effective in reducing peroxides than
the addition of propyl gallate or rosemary extract (samples C and
D, respectively).
Example 4
Cholesterol-Lowering Activity in Rats
[0083] Rats (Sprague-Dawley type, 7 weeks of age, male) were fed a
diet low in calcium and high in animal fat. These rats were divided
into three groups each being formed of 12 rats having a similar
mean body weight of 200-205 grams, then three kinds of
heat-sterilized O/W emulsions i.e., an O/W emulsion of 0.05% (w/v)
caprine caseinophosphopeptide and 0.01% (w/v) eggplant (LBJ 10)
supplemented with calcium (300 ppm), an O/W emulsion supplemented
with calcium (300 ppm), and an O/W emulsion non-supplemented with
calcium were respectively given from feeding bottles to the rats as
drinking water. Composition of these O/W emulsions was identical in
terms of flaxseed oil (1 g/L), soybean phospholipids (0.1 g/L),
sucrose (4 g/L), and citric acid (5.0 g/L) content. O/W emulsions
were supplemented with calcium gluconate (3 g/L).
[0084] The three groups of rats were free to take the feed and
water in, during the treatment period of 21 days. At the end of the
21-day, rats were deprived of food overnight and anesthetized by
intraperitoneal injection of sodium pentobarbital (40 mg/kg body
weight). Blood collection was carried out from cardiac puncture.
With respect to analysis, measurements were carried out using a
DU-530 Spectrophotometer made by Beckman by means of a colorimetric
method.
[0085] Results of the measurement for blood serum total cholesterol
are shown in Table 6.
6 TABLE 6 Group Cholesterol, mg/dL Control (non-supplemented) 84.92
.+-. 7 Control (supplemented) 78.36 .+-. 5 Natural antioxidant
composition 67.30 .+-. 4 (supplemented)
[0086] According to the above results, it has been proved that the
increase in serum cholesterol of male Sprague-Dawley rats fed a low
calcium and high animal fat diet has been lowered by the addition
of an antioxidant composition according to an embodiment of the
present invention (caprine caseinophosphopeptide combined with
eggplant (LBJ 10) and citric acid at levels of 0.05% (w/v), 0.01%
(w/v), and 0.5% (w/v), respectively) to a calcium-supplemented O/W
emulsion.
[0087] This natural antioxidant composition, therefore, can be
applied to O/W emulsions as physiologically functional factor.
Example 5
Calcium and Magnesium Bioavailability in Rats
[0088] Rats (Sprague-Dawley type, 7 weeks of age, male) were fed an
egg white-diet low in calcium. Chromic oxide (Cr.sub.2O.sub.3, 0.5
g/kg diet), an insoluble and unabsorbed marker, was added to the
egg white-diet to allow estimation of apparent Ca and Mg absorption
by determining the ratio of Ca:Cr and Mg:Cr in the diet and feces.
These rats were divided into four groups each being formed of 12
rats and having a similar mean body weight of 200-205 grams, then
three kinds of heat-sterilized O/W emulsions i.e., an OW emulsion
of 0.05% (w/v) caprine caseinophospho-peptide and 0.01% (w/v)
eggplant (LBJ 10) supplemented with calcium (300 ppm), an O/W
emulsion supplemented with calcium (300 ppm), and an O/W emulsion
non-supplemented with calcium were respectively given from feeding
bottles to the rats as drinking water. Composition of these O/W
emulsions was identical in terms of flaxseed oil (1 g/L), soybean
phospholipids (0.1 g/L), sucrose (4 g/L), and citric acid (5.0 g/L)
content. O/W emulsions were supplemented with calcium gluconate (3
g/L).
[0089] The three groups of rats were free to take the feed and
water in, during the treatment period of 21 days. Food intake was
measured every day. Feces were collected during the last 3 days and
freeze-dried. At the end of the 21-day, rats were deprived of food
overnight and anesthetized by intraperitoneal injection of sodium
pentobarbital (40 mg/kg body weight). The right femurs were excised
for measurement of Ca, and Mg content. The amounts of Ca, Mg, and
Cr in the diets and feces were quantified by atomic absorption
spectrometry (Varian Analytical Instruments, Walnut Creek, Calif.)
after wet-ashing with an acid mixture (16 mol/L HN03:9 mol/L
HClO.sub.4=3:1). The right femurs were treated with 1N HNO.sub.3
and ashed at 550.degree. C. Ca and Mg content were determined in
the same manner as in the case of the diets and feces. Apparent Ca
absorption was calculated by the following formula: Apparent Ca
absorption (%)=100[(Ca intake/Cr intake)-(Ca in the feces/Cr in the
feces)]/(Ca intake/Cr intake). Apparent Mg absorption was
calculated in a similar manner.
[0090] The apparent Ca and Mg absorption, and femoral bone Ca and
Mg content of rats fed the three different O/W emulsions are shown
in Table 7.
7TABLE 7 Apparent Ca Apparent Mg Bone Ca Bone Mg absorption
absorption content absorption Group (%) (%) (mg/femur) (mg/femur)
Control (non- 49 .+-. 5.7 51 .+-. 4.2 89.63 .+-. 0.27 4.47 .+-.
0.13 supplemented Control 54 .+-. 6.0 49 .+-. 5.1 97.08 .+-. 0.19
4.31 .+-. 0.27 (supplemented) Antioxidant 59 .+-. 5.0 61 .+-. 5.9
103.20 .+-. 0.14 5.62 .+-. 0.11 Composition (supplemented)
[0091] The data show enhanced Ca and Mg bioavailability from the
O/W emulsion containing an antioxidant composition according to an
embodiment of the present invention.
Example 6
Bone Metabolism and Dynamic Strength of Bone in Rats
[0092] Rats (Sprague-Dawley type, 7 weeks of age, male) were fed a
diet low in calcium. These rats were divided into four groups each
being formed of 12 rats and having a similar mean body weight of
200-205 grams, then three kinds of heat-sterilized O/W emulsions
i.e., an O/W emulsion of 0.05% (w/v) caprine caseinophosphopeptide
and 0.01% (w/v) eggplant (LBJ 10) supplemented with calcium (300
ppm), an O/W emulsion supplemented with calcium (300 ppm), and an
O/W emulsion non-supplemented with calcium were respectively given
from feeding bottles to the rats as drinking water. Composition of
these O/W emulsions was identical in terms of flaxseed oil (1 g/L),
soybean phospholipids (0.1 g/L), sucrose (4 g/L), and citric acid
(5.0 g/L) content. O/W emulsions were supplemented with calcium
gluconate (3 g/L).
[0093] The three groups of rats were free to take the feed and
water in, during the treatment period of 21 days. At the end of the
21-day, rats were deprived of food overnight and anesthetized by
intraperitoneal injection of sodium pentobarbital (40 mg/kg body
weight). The left femurs were collected from the animals and soft
tissue was removed. The left femur from each animal was subjected
to bone mineral content (BMC), bone mineral density (BMD), and bone
mechanical strength (BMS) measurements using dual-energy X-ray
absorptiometry (DEXA), which is a typical method used to study the
status of bone growth. Table 8 shows the beneficial effects of an
antioxidant composition according to an embodiment of the present
invention on bone metabolism and dynamic strength of bone in
rats.
8TABLE 8 Group BMC (g/cm) BMD (g/cm.sub.2) BMS (kg force) Control
(non- 0.1912 .+-. 0.012 0.1346 .+-. 0.004 8.402 .+-. 320.8
supplemented) Control 0.2041 .+-. 0.012 0.1432 .+-. 0.004 8.591
.+-. 298.02 (supplemented) Antioxidant 0.2134 .+-. 0.012 0.1518
.+-. 0.004 9.567 .+-. 297.05 composition
[0094] The data clearly indicate that the O/W emulsion containing
an antioxidant composition according to an embodiment of the
present invention strengthens the femur bones in rats by enhancing
the amount of magnesium retained in bone (Example 5), and that this
results from increased apparent magnesium absorption (Example
5).
[0095] The caprine caseinophosphopeptide-chitosan-MCT bound
complexes, which are present in the above antioxidant composition
according to an embodiment of the present invention, are thermally
stable and deliver large amount of magnesium to the proximal
intestine, the site for magnesium absorption. Thus the complexes
per se can provide physiological activity of magnesium to low-pH,
protein-based beverages and transparent beverages processed by heat
treatment. The complexes prevent protein sedimentation in low pH
(3.5-4.2) beverages when used in combination with high-methoxyl
pectins or pectin alginates.
Example 7
Transparent Low-pH (3.0-4.2) Beverages Containing Caprine
Caseinophosphopeptide
[0096] A big factor in the drop in calcium and magnesium
consumption in the US is the fact that soft drinks have replaced
milk in the American diet. Milk is an excellent source of calcium
(1,310 mg/L) and also contains magnesium (120 mg/L). A Consumer
Beverage Consumption study conducted in late 2000, surveyed a total
of 1,379 participants in two age groups-adults (19-64; 320
males/358 females) and teens (12-18; 326 boys/375 girls). Adults
reported that their favorite beverage is "cold, refreshing, and
satisfying" whereas teens prefer their drinks to be "cold,
refreshing, and delicious". In this survey, teens and adults, milk
drinkers and non-milk drinkers expressed comments regarding their
concern with health issues, additives, chemicals, handling and
spoilage.
[0097] A growing body of research now shows that the more soft
drinks teenagers consume, the higher their risk of broken bones
and, in later life, osteoporosis. Since 1970 Americans have more
than doubled their soft drink consumption while drinking less milk.
Consumers want a cold, refreshing, satisfying, portable, and
healthy beverage. Caprine caseinophosphopeptide can be used in
transparent low-pH (3.0-4.2) beverages fortified with calcium and
magnesium to prevent the loss of these minerals from bone and
therefore, lowering the risk of bone fractures.
[0098] Caprine caseinophosphopeptide can also form the building
stones for mineral-fortified, low-pH beverages tailored for
individuals with lactase non-persistence, a reduced capacity to
metabolize lactose. The presence of lactose in milk is detrimental
for those individuals that suffer from lactose intolerance. The
ingestion of one to two glasses of milk can lead to abdominal
discomfort and diarrhea in such individuals. Many studies have
noted racial differences in the incidence of lactose intolerance.
In the United States is estimated that only 10-15% of adult
Caucasians react adversely to lactose, whereas 70% of adult
Afro-Americans are lactose intolerance. The incidence of lactose
intolerance in adult Asians is 95%. The beverage food industry
could formulate a calcium- and magnesium-fortified beverage
containing caprine caseinophosphopeptide to export to the Far
East.
Example 8
Coated Nuts
[0099] Long shunned by dieters for their fat content, nuts have
made a big-time dietary come back. Recent epidemiological studies
suggest that frequent nut consumption may be protective against
heart disease and other chronic diseases. As mentioned earlier, the
level of fat in the diet influences magnesium absorption because
fatty acids have a greater tendency to form soaps with calcium than
magnesium (Van Dokkun et al. in Ann. Nutr. Metab. 27, 361-367
(1983)).
[0100] Recent research studies have shown that increased lipid
proportion of the diet improves the digestive utilization of
magnesium in clinical cases of malabsorption syndrome (Alferez et
al. in J. Dairy Res. 68, 451-461 (2001)). Increased proportions of
protein in the diet also favors magnesium absorption (Pallars et
al. in J. Agric. Food Chem. 44, 1816-1820 (1996)). Nuts are rich in
fat, protein, and magnesium. The inventive antioxidant composition
promotes a significant increase of magnesium absorption, which is
reflected in the greater quantity of this mineral stored in femoral
bone. Magnesium is associated with strong bones. People who crunch
on nuts coated with the inventive antioxidant composition can lower
the risk of bone fractures.
[0101] Although only exemplary embodiments of the invention are
specifically described above, it will be appreciated that
modifications and variations of these examples are possible without
departing from the spirit and intended scope of the invention.
* * * * *